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Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe

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4 from 4 reviews

Tender, flavorful wine braised short ribs paired with creamy white cheddar mashed potatoes. This comforting dish involves slow-braising beef short ribs in red wine and aromatic vegetables until fall-apart tender, served over rich mashed potatoes enhanced with sharp white cheddar cheese for a perfect balance of hearty and indulgent flavors.

Ingredients

For the Wine Braised Short Ribs

  • 1.5 pounds boneless beef short ribs (use 2 pounds if using bone-in ribs)
  • Salt and pepper to taste
  • 2 Tablespoons extra virgin olive oil or ghee (clarified butter)
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 12 ounces baby portobello mushrooms, sliced
  • 1/4 cup tomato paste
  • 2 cups red wine (merlot or cabernet recommended)
  • Fresh chopped parsley (optional), for garnish

For the White Cheddar Mashed Potatoes

  • 2 pounds yukon gold or butter potatoes, cleaned and cut into 2–3 inch pieces
  • 3 ounces unsalted butter (about 6 Tablespoons)
  • Salt and pepper to taste
  • 2/3 cup half and half
  • 1 cup shredded white cheddar cheese

Instructions

  1. Preheat oven: Set the oven to 250°F (121°C) to prepare for slow braising the short ribs.
  2. Sear the short ribs: Heat olive oil or ghee in a dutch oven over medium heat. Season short ribs generously with salt and pepper. Sear ribs for 3-4 minutes per side until well browned, avoiding moving them too much to develop crust. Remove and set aside.
  3. Sauté aromatics: In the same dutch oven, add diced onion and minced garlic. Sauté 2-3 minutes over medium heat until onions are translucent. Add more oil if needed to prevent sticking.
  4. Cook mushrooms: Add sliced baby portobello mushrooms and cook 5-7 minutes until mushrooms reduce in size and onions start to caramelize. Season with salt and pepper.
  5. Add tomato paste: Stir in tomato paste and cook briefly to blend flavors.
  6. Deglaze with wine: Pour in red wine, scraping the bottom of the pan to loosen browned bits. Bring to a gentle simmer, then turn off heat.
  7. Braise short ribs: Nestle the seared short ribs back into the dutch oven with the wine mixture. Cover with a tight-fitting lid and bake in the preheated oven for 4-5 hours until meat is tender and falls apart easily.
  8. Rest and reduce sauce: Remove short ribs from oven and let rest 10-15 minutes. Skim off excess fat. If sauce is watery, reduce over medium stovetop heat until desired consistency is reached.
  9. Cook potatoes: Boil potatoes in salted water until easily pierced with a fork, about 30-45 minutes. Drain well.
  10. Prepare mashed potatoes: Return the empty pot to medium heat. Add butter, salt, pepper, and half and half, heating just until barely simmering. Remove from heat.
  11. Mash potatoes: Return potatoes to pot and mash using a potato masher. Stir in shredded white cheddar cheese until melted and fully incorporated. Adjust seasoning and add more half and half or butter if mash is too dry.
  12. Serve: Plate the creamy white cheddar mashed potatoes and top with the wine braised short ribs. Garnish with chopped parsley if desired and serve immediately.

Notes

  • Use a heavy, oven-safe dutch oven for best braising results.
  • For more depth of flavor, use a dry, full-bodied red wine like cabernet sauvignon or merlot.
  • If bone-in short ribs are used, increase the quantity to 2 pounds due to bone weight.
  • Skimming fat after braising enhances sauce clarity and richness balance.
  • Adjust seasoning of mashed potatoes at the end to your taste.
  • Cook potatoes evenly by cutting them into uniform size pieces.

Find it online: https://bitezly.com/wine-braised-short-ribs-with-white-cheddar-mashed-potatoes-recipe/